McDonalds looks to get rid of burger flippers?
- Thread starter Ferocious
- Start date
I was under the impression that they pretty much microwaved ALL their hamburgers now and have been for quite awhile.
Sigh.
And the latest thing is that companines in welfare countries like Germany are starting to cut back on the high levels of benefets traditionally provided to employees and are fighting in the government to reduce the legally required benefits. Sigh.
The way it works is the meat is cooked and then placed in a staging bin. This is really a hot humidifier that keeps the meat moist and hot. When burgers are made, they dress the buns with all the condiments, and then pull out a tray of meat and slap the meat on. The last step is wrapping them and the putting them in the microwave to soften the bun and ensure the product is hot.
So, technically just about everything is microwaved. However, that is just to heat it up a bit. Each food has a seperate number on the microwave for different power level and length. You punch in the code and how many and it does the rest.
Until about 3 years ago, it done differently. You'd put the buns in the toaster. As they came out, you threw the meat on the grill. Dress the buns and then the grill pops open. You slap the meat on the buns from the grill, wrap, and serve.
BTW, I worked at McD's for several years. They were paying my tution at a major university so I had no complaints.
McD's hasn't actually flipped burgers for almost 20 years. Clam-shell grills cook both sides at once.
Originally posted by: Thegonagle
McD's hasn't actually flipped burgers for almost 20 years. Clam-shell grills cook both sides at once.
Lol, yeah, in the small town i worked at you could cook the 18 hamburgers at once and then toss them into the heating bin. Not much time spent on that step, but going to get more burgers to cook took a little while.
The method where everything was fresh was *really* old at the place I worked, I mean like perhaps 10 years old by now. The microwave the sandwich after getting the meat from the cabinet was going on for some time, but a number of years ago they changed it again so that the bun is toasted, meat stuck on it and it is almost always right into the hands of the customer, hence no nuking, but still all the same issues with stuff being in cabients too long. I don't know if they going back to the other technique. Either way it stinks, the old way is the only way to really get a fresh product, although it takes some considerable amount of time to do it that way.
The other ideas in the article just seem to be technological improvements -- god only knows what happens if something breaks down .... and they still need people to get the meat onto the buns
The other ideas in the article just seem to be technological improvements -- god only knows what happens if something breaks down .... and they still need people to get the meat onto the buns
Throw in some touch panels for ordering and ATM machines for paying and there's no need for people to work in the store at all!
plus you weren't supposed to do 9 in each shell, it's supposed to be 6, and so if you were off, you'd get ones on the edges that wouldn't cook right .. raw little bits.
I also you weren't supposed to put too many on a tray, but we'd fill it entirely to the top, something like two entire grills in one tray. I think that was something like 48 pieces instead of the 6 that it was supposed to be.
I also you weren't supposed to put too many on a tray, but we'd fill it entirely to the top, something like two entire grills in one tray. I think that was something like 48 pieces instead of the 6 that it was supposed to be.
McDonalds cooks/bakes food? I thought it's toltally microwawed stuff one gets there.
Btw, cutting jobs won't help them too much. Aren't they successful?
Btw, cutting jobs won't help them too much. Aren't they successful?
No, cutting a couple $7/h jobs won't help much, and no, at the moment, they're not doing too well (overall they're successful, but they've become careless, IMO). They need to work on increasing sales, not cutting jobs (a philosophy that works extremely well up to a point), but unfortunately, they've reached a level of market saturation, and their agressive growth (increasing the number of locations) in the 90s has backfired on them. It's left them with a number of stores with large fixed expenses, but thin sales due to the sheer number of locations. The way I see it, they've "diluted" their market too much with too many locations in many areas.
Subway will probably see similar repurcussions in the next decade if they're not too careful. I realize there's a lot of different variables, but there's far too many to choose from around here and undoubtedly in other areas of the country as well. They have a MUCH lower operating cost than the average McDonald's though so they might not feel the fallout as badly.
That is still the way it's done at the McDonald's I work at, except the meat is not cooked as the sandwich is ordered. It's cooked, (on a clamshell grill) and put in the warming thing-- the UHC-- with a timer set for 20 minutes. You toast the bun, dress the burger, and use the meat for up to the 20 minutes. Most sandwiches are made-to-order, so the customer gets it fresh. On some popular items though, currently the Double Cheeseburger, Cheeseburger, and McChicken, the computer sends back "buffer" orders, orders which are not really real, and so a few extra are kept in the "landing zone," the thing that keeps the sandwiches warm after they are dressed and wrapped. The buffer burgers are checked periodically and thrown away if they're too old. Regardless, though, NO microwaving is involved for any non-breakfast sandwiches.
The pay is absolute crap here though. I started at 5.45/hour, and the maximum you can make as a regular ole non-manager is 7/hour. They try hard to make sure you don't get overtime, too.
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